Crunchy, twice-baked, and bursting with the warm, nutty essence of Tuscany, biscotti (also known as cantucci) are more than just a cookie; they're an experience. These iconic Italian treats, traditionally enjoyed with Vin Santo, offer a delightful contrast of textures – a satisfying snap with a tender interior – and a flavor profile that's both simple and sophisticated. Their history is steeped in tradition, passed down through generations of Tuscan bakers, making them a perfect representation of Italian culinary heritage. The almonds, a key ingredient, add a wonderful textural element and a subtle, earthy sweetness.
Beyond their rich history and irresistible taste, biscotti are surprisingly easy to make at home. With just a few simple ingredients and a straightforward process, you can bring the authentic taste of Tuscany to your kitchen. Ready to embark on a culinary journey to Italy? Let's dive into the step-by-step instructions to make these delightful twice-baked almond cookies.
Tools Needed
- Mixing bowl
- Fork
- Spatula
- Baking sheet
- Silicon mat (optional)
- Serrated knife
Ingredients
- Eggs: 2
- Sugar
- Orange Zest
- Almond Extract: 3 drops
- Salt: a pinch
- Flour
- Baking Powder
- Almonds (whole, with skin)
Step-by-Step Instructions
Step 1. Prepare the Dough
- Lightly beat two eggs in a bowl. Add sugar, orange zest, almond extract, and a pinch of salt. Mix until combined.
- Add flour and baking powder to the wet ingredients. Mix until just combined.
- Stir in almonds. If the dough is too sticky, add a little extra flour.
Step 2. Shape and First Bake
- Turn the dough out onto a lightly floured surface and form into two logs. Roll out to about 1.5 inches wide.
- Place logs on a baking sheet. Bake in a preheated oven at 350°F (180°C) for 15-18 minutes, or until lightly golden and firm.
Step 3. Slice and Cool
- Remove from oven and let cool for about 7 minutes until firm enough to handle. Slice diagonally into half-inch thick pieces.
Step 4. Second Bake and Crisp
- Arrange the slices cut-side down on the baking sheet. Return to the oven and bake for another 4-6 minutes, or until golden brown and crisp.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- Don't overcrowd the baking sheet, as the biscotti will expand during baking.
- The thickness of the slices will determine the final crispness. Thicker slices will be harder.
Nutrition
- N/A
FAQs
1. Can I substitute the almonds with other nuts?
Yes, you can experiment with other nuts like hazelnuts or walnuts, but almonds provide the most traditional Tuscan flavor.
2. How do I store biscotti to keep them fresh?
Store biscotti in an airtight container at room temperature for up to 2 weeks. They'll stay crunchy longer this way.
3. Why are biscotti baked twice?
The double baking process creates the characteristic crunchy texture and ensures the biscotti are dry enough for long-term storage.
With their delightful crunch, irresistible almond flavor, and simple preparation, these authentic Tuscan biscotti are a perfect treat for any occasion. Enjoy them dunked in Vin Santo, alongside your morning coffee, or simply as a delightful afternoon snack. Now go forth and enjoy the fruits (or rather, cookies!) of your labor!